Remoulade Dressing



Serving size

about 1/4 cup
30 Minutes
60 minutes

This recipe can be multiplied and keeps well, refrigerated, 4-5 days.

Remoulade Dressing


1 quart Water
1 large Egg(s)
2 tsp. Dijon mustard
1 tsp. Paprika
1/2 tsp. Salt Free Creole Seasoning
1/4 tsp. Salt
1/2 tsp. Tabasco sauce (or other hot sauce)
1/3 15 ounce can Canned no salt added white beans (about 1/2 cup beans, drained and rinsed)
3/4 cup 2% milk
1 clove Garlic, raw (finely minced)
1 Medium stalk Celery, raw (finely minced)


Place the water in a medium saucepan over high heat.

When the water boils, add the egg to the boiling water.

Boil the egg for three minutes, then turn off the heat under the pan and allow the water and egg to stand for 12 minutes.

Remove the egg and peel it under cold, running water.

Place the egg in a small mixing bowl and mince it using the tines of a fork.

Place the Dijon mustard, paprika, Cajun seasoning, salt, Tabasco, white beans and milk in a mini-chopper or blender and puree until smooth.

Add the egg, garlic, and celery to the dressing and fold together until well blended.

This is best chilled overnight before serving.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

When you think about it, Remoulade is actually the precursor to Thousand Island Dressing – but with so much more flavor. This recipe is best made the night before using and goes great on salads, sandwiches (in place of mayonnaise), or as a perfect substitute to the traditional Cocktail Sauce served with steamed shrimp.

"When the taste changes with every bite and the last bite is as good as the first, that's Cajun."

Paul Prudhomme, Chef